Vegetable stew with chicken fillet and couscous

Chicken fillet cut into smaller pieces and marinated (I do it the night before).

Put the fillet pieces in a pan with chopped onion and garlic and sauté, adding a little water (~ 100ml).

Peel and cut into pieces the hardest vegetables: kale and carrots.

Fry vegetables in a second, minimally smeared pan, then add ~ 200ml of water, spices and sauté.

Pour 100g of couscous with 200ml of boiling water, place on a plate and allow to swell.

When the turnips and carrots are half done, add chopped peppers and broccoli - sauté everything ready.

Prepare chicken fillet with vegetables and stir in the couscous.